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Butternut Squash Bisque Recipe

By Dr. Josh Axe

December 28, 2022

When it's getting cold outside, warm up inside with this hot butternut squash soup! In this case, it's a Butternut Squash Bisque that loaded with good nutrition and is pretty easy to make. 

With the addition of Bone Broth Protein, you'll also support your skin, joints and gut in this perfectly balanced macronutrient soup: 25 grams of carbs, 12 grams of fats and 11 grams of protein. Enjoy as a starter, or with some crusty bread, a salad (our sweet potato bowl is a perfect companion) or a sandwich for a hearty lunch!

For another great cold weather soup, also try out creamy pumpkin soup that uses Bone Broth Protein Butternut Squash.

How to Make Butternut Squash Bisque

In a large pot over medium heat, melt the ghee. You can also use unsalted butter. Add the onion, apple and sage, stirring occasionally for about 8 minutes. 

Add squash. The most challenging part of this recipe is peeling the big butternut squash. I prefer to use a large sharp knife (be careful!) to take off the thick outer skin. Otherwise, use a good vegetable peeler. Also, use a big spoon to scrap out the seeds.

Next add the Bone Broth Protein and four-and-a-half cups of water. Stir well. You can use Bone Broth Protein Pure or also use the new flavor Bone Broth Protein Butternut Squash for an extra squash flavor.

Bring to a boil and then turn heat to low. Simmer and cook for 30 minutes, or until the squash is fork tender. 

Using an immersion blender, purée the squash until smooth. (Or purée in a power blender before placing back into the pot.) 

Stir in a little crème fraîche (optional). Add some pumpkin seeds. Season with nutmeg, sea salt and pepper before serving. 

Interested in turning butternut squash into a butternut squash salad? Try that recipe as well!

Recipe courtesy of Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet. He also recently authored Ancient Remedies.

Butternut Squash Bisque Recipe

Category

Appetizers, Soups

Servings

4

Time

40 min (10 min prep time; 30 min cook time)

Calories

239

Author

Dr. Josh Axe

Butternut squash soup is one of the classic fall or winter soups. It also goes by the name of butternuts squash bisque and is loaded with solid nutrition, including bone broth, squash, apples and other delicious ingredients. This works as a starter or as a perfect lunch with a salad or sandwich.

Ingredients

• 4 tablespoons ghee 

• 1 red onion, minced 

• 1 Granny Smith apple, peeled, cored and chopped 

• 2 teaspoons dried sage 

• 1 butternut squash, peeled, seeded and cut into chunks 

• 4½ cups chicken bone broth (or 4 scoops Bone Broth Protein or Bone Broth Protein Butternut Squash mixed with 4½ cups water) 

• crème fraîche, optional 

• pumpkin seeds, optional

• nutmeg, sea salt and pepper, to taste 

Directions

1. In a large pot over medium heat, melt the ghee. Add the onion, apple and sage, stirring occasionally, for about 8 minutes. 

2. Add squash and bone broth. Bring to a boil and then turn heat to low. Simmer and cook for 30 minutes, or until the squash is fork tender. 

3. Using an immersion blender, purée the squash until smooth. (Or purée in a power blender before placing back into the pot.) 

4. Stir in a little crème fraîche (optional). Toss in some pumpkin seeds. Season with nutmeg, sea salt and pepper before serving. 

Nutrition

Serving Size 1 bowl (10oz) Calories 239, Carbs 25.1 grams, Fiber 4.7 grams, Sugar 8.3 grams, Fat 12 grams, Saturated Fat 7.5 grams, Unsaturated Fat 3.5 grams, Trans Fat 0.5 grams, Cholesterol 31 milligrams, Protein 11 grams, Sodium 9 milligrams (1% DV)

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